NCIMS HACCP Hazard Analysis Worksheet
Return to Dairy Grade A Voluntary HACCP
Hazard Analysis Worksheet
Identify potential food safety hazards introduced, controlled or enhanced1 at this step.
Are any potential
hazards reasonably likely to occur?
Justify your decision for column 3
What control measure(s) can be applied to prevent, reduce, or eliminate the food safety hazards?
Is this step a critical
Instructions and Example
Raw Milk Receiving
|2Biological||Vegetative Pathogens||Yes||Likely to occur based on historical data||Pasteurization||5No|
|3Physical||None||(Leave Blank)||(Leave Blank)||(Leave Blank)|
|4Chemical||Animal drug residues||No||Appendix N Testing in PP #5 Protection from Adulteration||(Leave Blank)|
Approved By:_____________________________________________________ Date:_____________________________
1 Do not carry the hazard through subsequent steps.
2 If a firm identifies a potential hazard in column 2 and yes is noted in column 3, justification is required in column 4 (This justification normally includes the scientific, regulatory, or historical reasons for the decision) and a control measure is required in column 5.
3If a firm does not identify a potential hazard in column 2, then columns 3, 4 and 5 will be blank.
4 If a firm identifies a potential hazard in column 2 and No is noted in column 3, justification is required in column 4. This justification normally includes Prerequisite Programs or procedures that manage the hazard to ensure that control at this step is not necessary. Column 5 will be left blank.
5Column 6 will be answered yes only if the step in column 1 is a critical control point. The control measure is applied at that step.